An investigation of the post-prandial effects of a meal rich in long-chain omega-3 fatty acids on indicators of cardiovascular risk

Queen Margaret University

Past award

Student: Euan Paterson : Queen Margaret University

Year Award Started: 2011

Evidence from population studies suggests that oily fish have a preventative role against the development of heart disease. Current recommendations indicate that we should consume two portions of fish per week, one of which should be oily, however intakes in Scotland are particularly low. The aim of this project is to investigate a link between the consumption of a meal containing oily fish and several factors indicating a potential reduction in the risk of heart disease. Understanding the immediate effects may help to provide more convincing evidence of how the regular consumption of oily fish may reduce an individual’s risk of heart disease.

Research area: Cardiovascular conditions


Dr Jane McKenzie
Dietetics, Nutrition & Biological Sciences, Physiotherapy, Podiatry & Radiography